Today I will be catching up on the last two days worth of news. I accidentally left my computer cord at the University on Monday, and just now got it back.
June 14, 2011
This morning I had to be out of bed at 5:30 am, in order to get to work by 7:00 am. I need to provide the following disclaimer: I do not like early mornings. Oky had my breakfast ready at 5:50 am, and normally I wouldn't dream of eating so early, but the sun was up, tricking my mind and body into believing that it was much later than 5:50 am, and I knew I had a big day ahead of me. I rode in a taxi to work this morning, because I was not sure which bus to catch. Taxi's typically run about 2,000 colones ($4.00) per trip, but the bus is only 270 colones (less than $1.00). You do not tip the taxi driver, and you are the only one in the car. Demian met me for my first day, and introduced me to Rey-nods (Reynolds). He is the man in charge of the production plant. The other workers are Henry (speaks a little bit of English), Jose (young fella that speaks no English) and Mikel (also does not speak English). I am able to communicate with my co-workers simply by using sign language. Sometimes this works, more often not. Most times they just point and direct. Once, Jose was trying to tell me what to do, and I just looked at him and shook my head no. The look on his face was priceless. I then started laughing and everyone cracked up.
The production plant is housed in the same building as the restaurant, but is sectioned off by plastic curtains. Everyone in the plant wears knee high rubber boots and a rubber apron that stops just above the top of the foot. The boots given to me had been cut off, ankle area, so needless to say, the first day my feet got soaked. Every day, fish comes to the plant for fabrication. Today my job was to cut corvina into small dice for ceviche. I receive the fish from another worker, who has skinned and de-boned the fish. I then am to cut a filet out of the tail area, aproximately 3" in length, which is used for the fish in "Fish and Chips", I then cut out all the blood lines, filet, and butterfly the remaining fish. The optimum cut to be made from a filet that is 1/4" thick. The filets are then match-sticked into 1/4" sticks, and then cut into small dice. Today, I cut 15 kg into ceviche. The knife I was given to cut with is very dull, and I am constantly "steeling" it. I brought my knives with me today, but Demian said I was to use the processing knives. After cutting the ceviche, I assisted the other workers by cryovacking their end product. The workers fabricate whatever fish came in that day. Today we had Tuna (it came in in the original state, and I was able to watch Mikel fabricate it). We also had Snapper, Octopus, Skate, Wahoo, Calamari, and three types of shrimp. Once the fish is fabricated, it is then placed in a plastic sleeve, and then put in a cryovack machine. After finishing up with the seafood, it was clean up time. Please let me say this, I have never seen a better cleaning job, done by 4 people in my career. No one person has a task or assignment. Everyone works together in tandem until everything is finished. Every, I mean EVERY surface of the production plant is scrubbed with a foamy cleaner, and then rinsed down. Did you get that? Every surface. Then the floor is scrubbed, and then swept, and then squeegied. This is typically a three hour process. This is done at the end of every day, no matter what.
Break (referred to as "coffee") is taken whenever Rey-nods says to. We are not allowed to use the bathrooms or sinks downstairs that the customers use. We have a small breakroom and bathroom upstairs. Jose brought up two packages of saltine crackers, and offered me one of them. We all had coffee and then we went back to work. Breaks last typically 20 minutes. There is no lunch period and no eating or drinking except on break.
Demian caught up with me today while I was working and gave me a hand written map showing me how to catch the bus. I have to walk about 2 blocks, dodge 3 lanes of one way traffic to get to my bus stop. There are no cross walks, street lights or caution here in Costa Rica. If there is a street light it is few and far between. I was able to catch the proper bus that would take me somewhat close to home, and on the way home, I usually get to sit down. On the bus ride to work, it is always standing room only. I live about 50 minutes (25 to walk, 25 to ride the bus) from the restaurant in Santa Ana, but only 30 from the restaurant in Escazu (I will be walking to work at Escazu). I will be working in Santa Ana for the first three weeks, and then Escazu. The map that Demian drew for me, with regards to the bus route showed me having to get off the first bus (Calle Veija) and then walking about 2 more blocks to another bus stop to catch the second bus (Bello Horizonte). Then I get off the second bus in front of Walmart (yes, I really said Walmart) and then I walk to my house which is approximately a 25 minute walk. It wasn't until Thursday that I figured out that the first bus I catch goes all the way to Walmart without me having to switch buses. Yipee! The first morning I rode the bus to work, we were involved in an accident. Another bus was coming towards our bus, in a curve, and he was a little bit in our lane, and both buses collided. I was sitting directly behind the driver, and had it not been for the plexiglass divider behind him, and God, I would have had a face full of glass. I literally saw the accident, and then the glass shattering and flying back towards me. The driver of both buses had glass cuts on their faces and the ambulances were called. Here in Costa Rica, the Cruz Rojo (Red Cross) is the ambulance service.
After making sure all the passengers were ok, the driver got out of the bus. The lady sitting next to me was gracious enough to send Demian a text that my bus was involved in an accident but that I was ok, and would be a little late to work. Wednesday, Demian brought me a cell phone to work and told me that he felt like I needed it just in case. I had to purchase the minutes (450 minutes for $10.00) but that is quite fine. Atleast I can now contact Oky or Demian if I am in need.
I decided to eat an early dinner and study for a bit. I have a test on Friday over sight recognition, Spanish and English names of 21 fish species.
Showing posts with label The Chef's Academy. Show all posts
Showing posts with label The Chef's Academy. Show all posts
Thursday, June 16, 2011
Sunday, June 12, 2011
June 12, 2011
What a wonderful way to start my day. Breeze blowing, birds chirping and soft music playing next door. I finally figured out that in order to cool my room and myself off, I would have to open the side door (which leads to an atrium) and get a cross wind blowing. Amazing difference in temperature and humidity in my room. It also helps that a storm appears to be brewing which is bringing in the wind as well. Today I hope to go exploring some more.
One of the observations I have made is that security is a big deal here in Costa Rica. Every house and business has iron bars on every glass surface. Razor wire topping iron fences, garage door openers for fences, and iron gates to enter before you enter the house. I would liken it to a fortress.
Yesterday as I was out exploring with Chip, we heard this blood-curdling scream that appeared to be from a female as we walked past a house. It scared me as I was worried that someone was being hurt, but both Chip and I agreed that it was possible that someone was trying to lure us into a bad situation. With a heavy heart, we continued walking, and I prayed that if someone was truly being hurt, that God would be with them. I also prayed that God would keep me safe. I am very grateful that Chip will be accompanying me when I go exploring. I believe that God has placed him here at the same time as I. I think he was as happy as I when we met, because he had no one to speak English with until I came along. What a comfort.
One of the observations I have made is that security is a big deal here in Costa Rica. Every house and business has iron bars on every glass surface. Razor wire topping iron fences, garage door openers for fences, and iron gates to enter before you enter the house. I would liken it to a fortress.
Yesterday as I was out exploring with Chip, we heard this blood-curdling scream that appeared to be from a female as we walked past a house. It scared me as I was worried that someone was being hurt, but both Chip and I agreed that it was possible that someone was trying to lure us into a bad situation. With a heavy heart, we continued walking, and I prayed that if someone was truly being hurt, that God would be with them. I also prayed that God would keep me safe. I am very grateful that Chip will be accompanying me when I go exploring. I believe that God has placed him here at the same time as I. I think he was as happy as I when we met, because he had no one to speak English with until I came along. What a comfort.
Friday, June 10, 2011
June 9 & 10, 2011
I arrived in Chicago, IL at 12:30 pm Central time, after riding with my parents from Indianapolis. We stopped at a great pie shop, Baker's Square, for a piece of pie, at which time our server told us that we were still two hours from the airport. Never have I shoveled a piece of pie in my mouth so quickly. Rushing out of the pie shop, we jumped on the interstate to speed to the airport.
After failing to pay three toll booth fees, going the wrong way on a one way, and parking in a no parking zone, we finally arrived at Chicago O'Hare airport. My goodbye to my parents was cut short as we were in a drop and dash zone. Check in was smooth, except for the notice that my flight had been delayed for 2 hours and 15 minutes. Having no place to go, I wandered the concourse only to stop at a restaurant to have a refreshing drink. The only place for me to sit at a table was
with a gentleman at a two top. After getting comfortable and ordering my drink, I noticed that the man I was sharing a table with was talking to two other men. I heard them speaking of Costa Rica and began intently listening. After some time, the man spoke to me, asking where I was traveling to. I spoke of how I was flying to Costa Rica and how I was headed there to participate in my Externship. As it would turn out, the gentleman I was speaking with is a distributor of fresh produce,
out of Chicago. His name is Gino Alimondi of Get Fresh Produce, which is a division of GroFresh.
We spoke of the revolutionary trending of produce and Gino encouraged me to take a trip out to Salinas Valley, California where the majority of the United States produce is grown. "Nothing is better than experiencing the source", stated Mr. Alimondi. To know that the end result is the produce in your grocery store is great, but to go to the source and see how it is grown, and processed, and
packaged just completes the circle. Gino stated that to go to California to experience this compilation would take several weeks. He explained that there are different areas of California for different types of produce:
Lettuces
Tomatoes
Stone Fruit
Avacados
Onions
Garlic
As our conversation drew to a close, both Gino and his brother Franko encouraged me to look them up upon my return to Indianapols. After giving me their business card, they extended an invitation to come back to Chicago to tour their produce facility. Believe me, I will be taking them up on that offer.
At 4:30 pm, I went to my gate to wait for the boarding of my plane. 2 1/2 hours later, we finally were allowed to board, only to be told that the connecting flights were on time, which meant no one on the plane would be making it to their connecting flight in Miami. Thrust into overdrive, I began to contemplate what I needed to
do. Contacting Chef Demain, the host chef for my externship was of most importance as he would be waiting at the airport in Costa Rica for my arrival. Armed with the knowledge that I could do nothing until we arrived in Miamai, I sat back to enjoy the flight. My seat mate to my left was none other than Preston Davis, former player for the Colts, and current employee of Google. The flight went by quickly as he was happy to share photos with me from his computer and regale me of stories from his mind bank. I did put in a request that he drop my name to the Google staff, informing them that I would be honored to be a chef at the headquarters, but his parting comment of "I don't think that is going to happen" left me with the idea that I wouldn't be interviewing with Google anytime soon.
As I deplaned, I found myself anxious to get my new flight information for tomorrow, obtain a complimentary hotel room for the night (after all, it was American Airlines that made me late to my connecting flight), and get a food voucher for dinner (I really would have preferred dinner in Costa Rica). That would be a big fat negative! I obtained a flight out tomorrow morning at 10:00 am,
was offered a "distressed passenger discount" of $85.00 for a hotel room 35 minutes away from the airport, and no food voucher as NOTHING is open this late at the airport. Now I understand why I didn't get my complimentary pack of peanuts on the flight today.
I was able to reach Chef Eddie, who in turn called Chef Demain to let him know what happened. I am to call Chef Demain in the morning to give him my new flight information so he can pick me up at the airport. So now I have 11 hours to spend here in the airport. I can't decide if I will try to sleep, walk around and explore, or read my book. I'll be sure to let you know tomorrow.
P.S. I no longer think that flying is glamorous. It stinks.
I am pleased to inform you that not only did I survive the night in the airport, but I am actually on my way to Costa Rica. I really can't recall ever being this exhausted, or if I have been, it has been a long time. I spoke with Chef Demain this morning, and he assured me that he would take me straight to the home where I am staying and that I would not report to work until Monday. This way I can catch up on my sleep and go explore in San Jose for a couple of days. My flight was uneventful and getting through Customs and Security was quite easy. As I stepped out of the airport, there stood Chef Demain. Seamless I say! Demain took me by both restaurants, so that I could see the operation, I was able to taste the Green Plaintain and Rock Shrimp Ceviche. Yumo. We then drove around San Jose and Santa Anna looking at several places of interest, and then Demain dropped me off at my host home, where I will be staying during my stay here in Costa Rica. My hosts' name is Oky, and she speaks little English. She is such a sweet lady and I know we will make a great friendship. She offered me a glass of water, and I was terribly thirsty and I drank a whole glass at one time, only to remember I was not supposed to be drinking the water. Guess we will see how strong my digestion system is.
I'm off to get cleaned up and take a nap.
After failing to pay three toll booth fees, going the wrong way on a one way, and parking in a no parking zone, we finally arrived at Chicago O'Hare airport. My goodbye to my parents was cut short as we were in a drop and dash zone. Check in was smooth, except for the notice that my flight had been delayed for 2 hours and 15 minutes. Having no place to go, I wandered the concourse only to stop at a restaurant to have a refreshing drink. The only place for me to sit at a table was
with a gentleman at a two top. After getting comfortable and ordering my drink, I noticed that the man I was sharing a table with was talking to two other men. I heard them speaking of Costa Rica and began intently listening. After some time, the man spoke to me, asking where I was traveling to. I spoke of how I was flying to Costa Rica and how I was headed there to participate in my Externship. As it would turn out, the gentleman I was speaking with is a distributor of fresh produce,
out of Chicago. His name is Gino Alimondi of Get Fresh Produce, which is a division of GroFresh.
We spoke of the revolutionary trending of produce and Gino encouraged me to take a trip out to Salinas Valley, California where the majority of the United States produce is grown. "Nothing is better than experiencing the source", stated Mr. Alimondi. To know that the end result is the produce in your grocery store is great, but to go to the source and see how it is grown, and processed, and
packaged just completes the circle. Gino stated that to go to California to experience this compilation would take several weeks. He explained that there are different areas of California for different types of produce:
Lettuces
Tomatoes
Stone Fruit
Avacados
Onions
Garlic
As our conversation drew to a close, both Gino and his brother Franko encouraged me to look them up upon my return to Indianapols. After giving me their business card, they extended an invitation to come back to Chicago to tour their produce facility. Believe me, I will be taking them up on that offer.
At 4:30 pm, I went to my gate to wait for the boarding of my plane. 2 1/2 hours later, we finally were allowed to board, only to be told that the connecting flights were on time, which meant no one on the plane would be making it to their connecting flight in Miami. Thrust into overdrive, I began to contemplate what I needed to
do. Contacting Chef Demain, the host chef for my externship was of most importance as he would be waiting at the airport in Costa Rica for my arrival. Armed with the knowledge that I could do nothing until we arrived in Miamai, I sat back to enjoy the flight. My seat mate to my left was none other than Preston Davis, former player for the Colts, and current employee of Google. The flight went by quickly as he was happy to share photos with me from his computer and regale me of stories from his mind bank. I did put in a request that he drop my name to the Google staff, informing them that I would be honored to be a chef at the headquarters, but his parting comment of "I don't think that is going to happen" left me with the idea that I wouldn't be interviewing with Google anytime soon.
As I deplaned, I found myself anxious to get my new flight information for tomorrow, obtain a complimentary hotel room for the night (after all, it was American Airlines that made me late to my connecting flight), and get a food voucher for dinner (I really would have preferred dinner in Costa Rica). That would be a big fat negative! I obtained a flight out tomorrow morning at 10:00 am,
was offered a "distressed passenger discount" of $85.00 for a hotel room 35 minutes away from the airport, and no food voucher as NOTHING is open this late at the airport. Now I understand why I didn't get my complimentary pack of peanuts on the flight today.
I was able to reach Chef Eddie, who in turn called Chef Demain to let him know what happened. I am to call Chef Demain in the morning to give him my new flight information so he can pick me up at the airport. So now I have 11 hours to spend here in the airport. I can't decide if I will try to sleep, walk around and explore, or read my book. I'll be sure to let you know tomorrow.
P.S. I no longer think that flying is glamorous. It stinks.
I am pleased to inform you that not only did I survive the night in the airport, but I am actually on my way to Costa Rica. I really can't recall ever being this exhausted, or if I have been, it has been a long time. I spoke with Chef Demain this morning, and he assured me that he would take me straight to the home where I am staying and that I would not report to work until Monday. This way I can catch up on my sleep and go explore in San Jose for a couple of days. My flight was uneventful and getting through Customs and Security was quite easy. As I stepped out of the airport, there stood Chef Demain. Seamless I say! Demain took me by both restaurants, so that I could see the operation, I was able to taste the Green Plaintain and Rock Shrimp Ceviche. Yumo. We then drove around San Jose and Santa Anna looking at several places of interest, and then Demain dropped me off at my host home, where I will be staying during my stay here in Costa Rica. My hosts' name is Oky, and she speaks little English. She is such a sweet lady and I know we will make a great friendship. She offered me a glass of water, and I was terribly thirsty and I drank a whole glass at one time, only to remember I was not supposed to be drinking the water. Guess we will see how strong my digestion system is.
I'm off to get cleaned up and take a nap.
Tuesday, June 7, 2011
Two days and counting....
Even though it was October of 2010, it seems like just yesterday I was speaking with Chef Eddie and Natalie Fellure at The Chef's Academy about this wonderful opportunity that potentially could be available to me, and now I am leaving Indianapolis to travel to Costa Rica on Thursday, to participate in my culinary Externship. It still is a little mind boggling, but I am packed and ready to go. Yesterday I went by The Chef's Academy to say my farewells and it was nice to have so many people wish me well and ask that I stay in touch. Here's the deal..... There is no way possible that I can e-mail everyone individually, but I will give you my word that I will update my blog at least every other day, and will be posting on Facebook once a week. My Facebook account can be located by searching my e-mail address which is willumz@yahoo.com.
I am honored to be the first Chef's Academy student to fulfill my Externship requirements internationally. I look forward to providing as much detail of my experience in Costa Rica, through photographs, video and word so that you will be able to see what I have seen and enjoy this experience as well.
I am honored to be the first Chef's Academy student to fulfill my Externship requirements internationally. I look forward to providing as much detail of my experience in Costa Rica, through photographs, video and word so that you will be able to see what I have seen and enjoy this experience as well.
Sunday, April 10, 2011
Two Months to go...
I am thrilled that in exactly two months, I will be in Costa Rica for my externship. Talmadge (my oldest son), my friend Leisa and I launched "Faith's Bagels" yesterday, as a fundraiser for my trip. "Faith's Bagels" are hand rolled, home made bagels, of which we are starting with 5 flavors, Cranberry/Pecan, Asiago Cheese, Jalapeno/Sharp Cheddar Cheese, Everything and Plain. We will also be selling two flavors of cream cheese, Classic and Spring Vegetable. I will be selling bagels at my school, The Chef's Academy, on Monday mornings, and also take pre-paid orders for large quantities. My church has graciously agreed to allow us to make the bagels in their kitchen on Saturday mornings.
Monday, April 4, 2011
One Step Closer
I was able to purchase my plane ticket to Costa Rica on March 29th. I will be flying out on June 9th and returning on July 25th. I will update as we get closer!
Wednesday, January 19, 2011
It's a YES
I have finally received my "Yes" with regards to my Chef's Academy Culinary externship in Costa Rica. I participated in my first conference call yesterday, January 18th, with my contacts in Costa Rica. Next week, we will speak again regarding the questions I posed yesterday. I am truly excited and thrilled for this opportunity. I will be the first student from The Chef's Academy to do my externship overseas. What an honor. It is my plan to update this blog as often as I get new information, and then once I am in Costa Rica, I will update at least 3 times a week, along with posting photos and videos.
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